.

g.

:IIIAC.WOODS COOKING

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ream of every Beaver Scout and Cub Scout to go camping and, at that e is nothing to beat the magic of cooking a sausage on a stick over a such small beginnings, the excitement buTldSto cookin$J Backwoods'ithout the .conventional utensils. Natural products are the ideal e leaves, mud and similar but cooking foil is a practical substitute to Iceyoung and old alike to the joys of backwoods cooking. long-awaited reprint of practical recipes and methods that appeared in s of SCOUTINGMagazine from 1986 to 1988, combines the best of the ce of a number of people, particularly Eddie Greenhalgh, the. author of tit. --~s, who originated many of the recipes, and Doug Mountford, the artist, who drew as he cooked thus living up to the SCOUTINGMagazine promise that everything is tried, tested and found to work before publication. Backwoods cooking is practical Scouting and is attractive and full of variety to all in the Movement. This book tells you all you need to know. Happy III cooking!

. 11

11

David Easton General Editor

IJ

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.
Starting this month is a regular series of recipes and hints for backwoods cooking enthusiasts. Over the next few months a whole range of culinary delights will be presented to enhance your range of backwoods-style meals. Written below are a few general guidelines for cooking the recipes that are to follow. The all-important point to remember, however, is to ensure that a high standard of cleanliness is maintained throughout the preparation and cause you are cooking in a jU t cooking of the food

.
-

slightly primitive fashio precautions also need to

il

esn't mean that hygiene 'mitive!

Planning Before you actually start cooking and preparation of thefood,ensurethatyou everything you will need to hand: D Food. D Knives, spoons and so cooKing and preparation use. D Foil, greaseproofpaper, newspaper, string, scissors and so on, as required by the recipe. D Bowl of water for washing hands - and a towel. You will find that you will probably have another use for no matter how skilled you are, there the bowl of water will undoubtedly come a time when you will need to soothe burnt fingers!

The fire The best fire for cooking is one which consists of glowing embers, This means that you will need to light the fire and keep it well stoked quite a while priorto actually organising the meal. Cha rcoal, lit using suitable kindling and left for 20 minutes or so to get burning well, is the best fuel.

Backwoods cooking hints

Bea r in mind the following when prepa ring any backwoods feast: D Always use two thicknesses of foil. D Keep everything in the cooking area clean. D Keep the embers hot at all times by adding small amounts of fuel at regular intervals. D Have tongs and oven g :0 hand ready for handling: hot parcels of food. ' D Fold foil so that the c n be easily checked but so that no juices are abl! ape, D If you think that the 0 : the food is overcooking but the inside is not real nother sheet of foil. iwhere clean available to D Make sure that you I place the food on whe y. in the oven at home (not D Try out new ideas ar the microwave!) befon hers to attempt cooking them.

Using foil Household aluminium foil has many uses in a 'backwoods' environment:
D Disposable wash bowl

line it with two thicknesses of foil and fillwith water. D Drinking cup - mould two layers of foil around an old can or large stone and crimp the edges after removing the can or stone. D Strainer - as above, but pierce holes in the bottom of the cup.

dig a small hole in the ground,

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BggiDpotato
You will need: 0 One large potato per person. 0 One egg per person. 0 Foil. 0 Teaspoon.

e cavity in the potato and place in hot embers er 15 minutes. for

/Variations: The egg can be replaced ..x1f.'rated cheese, minced beef and onions, corned beef, chopped ham, mushrooms and so on. Be sure not to waste the excess potato - wrap it all up in two layers of foil with a large knob of butter and consign to the embers for 15 minutes or so.
WOW TO MAKIL A ..Ola.. GCIOI<.U\&C:; - 8.AQ

STAGE ONE
TAI<E "!WO PIEc.e:s

STAGE lWO
FOLP oVlSR(ANP Ft.J\TrEN ~es
f'<)UR TlMES).11oIAl'" ~ SIDES AND ACRD.5$ONE END.

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IpOF HEAvY'OUT)' 'PU; 'Ji)~ER 5t1IHY5IDEI/i.

FOIL. IIIItH FO~

OVER. 'TWO CORl-UiRS.

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1ill).

Stew iDfail
You will need: (Quantities 0 t/4lbstewing steak. 0 One small onion. 0 One carrot. 0 One medium-sized potat, 0 Salt and pepper. are per individual portion)
;

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STAGE THREE
1"11..1. Tltl> ~ wrrn 1HE 1'"001) IdHIc.H IS n> &1> c:.oorcEp, TAKIN\4ar:s; Mar TO -PUNCTURE TIfE: ~G.

STAGE FOUR
FO l..D IN TliE ~EMAIHING co~~

Method:
0 Chop the meat into hal and put into a foil bag. 0 Place the bag in hot embe the bag. Cook for eight t from the bag if required.
11'1

res, dice the vegetables ing care not to puncture inutes and eat straight

STAGE FIVE
CI.()$E "lH1O O1"6~ ENI> OF 'tiE SAG BY c:.IUiAS Ne; A>-ID FOLDINe; FoUR. TI/11115 AT UiAST.

STAGE
PL.,Ac:." 11-1. HOT

SIX
E/II\Ii!IE~

1'1-110 SN;

TAKING

CARlO

NOT

16 f'IJN(;"J1JRE

1IIEBACj.

H!.

Note: The steam produced slightly. If, however, assume that the bag cooking time may need burning.

in the bag will cause it to inflate this does not happen, one must is punctured and therefore, the to be reduced to prevent the food

r)JJ)S

.
You will need: 0 Chicken pieces. 0 Cooking fat. 0 Bacon slices. 0 Knife and foil. Method: 0 Wash and season the the chicken is fully defro and cook it. 0 Brush each piece Wi
ieces,making sure that ore you start to prepare

.
Chicken portioDS

d wrap slices of bacon out two slices of bacon aroun d each piece of ch icient. per chicken portion sho 0 Wrap the chicken piec~ lally in two thicknesses , turning the packages of foil and consign to th every five minutes. 0 Test the meat after aboUf"'20 minutes - the meat will come off the bone easily if it is cooked. If this is not the case, reseal the package and retum to the fire fora further five to ten minutes. Variations: Mixed vegetables may be added, if diced, to the foil package prior to cooking to make a chicken casserole. Such a dish would be enhanced by the addition of a chicken stock cube mixed in with a tablespoon of water.

Baked apples
You will need: 0 Large cooking apples. 0 Raisins. 0 Brown sugar. 0 Foil, knife (or apple co

Variations: Chocolate or jam may be used instead of the sugar and raisins for an equally tasty dessert.

.
Mexicalipeppers
You wfll need: (quantities are per portion) 0 One green pepper. D50g minced meat, seasoned with chillisauce or minced garlic. cker crumbs. D50g breadcrumbs or ce if desired. 0 Tomato ketchup or t 0 Foil, knife.
Method: er and remove the seeds. 0 Slice off the top of the 0 Parboilthepepperforfi inutes in a foil pot and allow ewater (about two minutes it to cool on removing it f should be sufficient). he breadcrumbs and fill the 0 Mix the minced meat pepper with the mixture. 0 Place the pepper on a double thickness sheet of foil and fold it up around the pepper, twisting the foil at the top to seal it. 0 Place the package into hot embers for about 30 minutes. 0 Remove from the embers and eat, adding tomato ketchup or tabasco sauce as required.

Bakedbananas
You will need: 0 Bananas. 0 Margarine. 0 Brown sugar. 0 Foil.
Method: 0 Peel the banana and pi dish with an open top). 0 Spread the margarinl brown sugar over it. 0 Place the foil boat or open. 0 Remove from the fire and the sugar has candil foil 'boat' (that is, a foil e banana mbers. and sprinkle

leaving the top has melted

e margarine

Alternative version: 0 Leave the banana in its skin and slice it lengthways. 0 Place either a chocolate fudge bar, crumbled chocolate. jam or honey in the slit. 0 Wrap the banana in foil and place in embers for ten minutes or so.

.
Stuffed tomataes
You will need:
D One large tomato per person. D Approximately three tablespoons-full per person. Method: D Cut the top centimet one side. D Scrape out the centre with the grated cheese, a D Place the mixtu re into 1 it in two thicknesses of five minutes. of grated cheese mato off and place to ,ato and mix this flesh nd pepper as required. , replace the top, wrap t into hot embers for

Variations: Tasty alternative fillings could include cooked minced beef, baked beans, flaked fish, prawns in tomato sauce, tuna fish and so on.

Fishinnewspaper
You will need: D One fish (cod, haddock and 50 on) per person. D Greaseproof paper. D Newspaper. D String. Method: rds, and place on a D Prepare the fist sheet of greaseproo Ided to completely surround the fish. D Take six sheets of per and make up a g it all up securely parcel with the fish with string. r (see Backwoods D Place the parcel, . hrough. Cooking 2) until thj D Remove the pac r and squeeze excess water out gently. D Place the damp parcel on hot embers, turning every five minutes. The fish should be cooked by the time the paper begins to char.

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Cawba, dinner
You will need: (quantities are per portion) DOne small potato. DA few green beans. D Four slices of bacon. D One small onion. DAbout 50g of minced beef.
Method: On a piece of foil, al strips of bacon abou across the bacon and D Place some of the g add thin slices of onio D Next, place two slice the minced beef, some more onion and then t r of the potato. D Finally, put the re green beans on and cover the lot with th s of bacon, D Fold any ends of ba erto cover the sides of the food 'pile' and carefully slide the whole dinner into a foil bag (see Backwards Cooking 4). tJ Place in hot embers, cooking for around 15 minutes on each side.

.'

Garlic bread
You will need: (quantities are per portion) D A 15 cm length of French bread.
D 50g of butter or margarine. D Half a crushed clove of garlic or a pinch of powdered garlic or garlic salt. Method: D Cut the bread into not cut through the b D Mix the butter witl onto both sides of ea' D Press the slices ba thicknesses of foil. D Place on hot em regularly. ing sure that you do ~eillustration). spread generously wrap loosely in two 5 minutes, turning

. -f(IJII!I.

Variation: 25 g of grated cheese could be added to the above mixture before it is spread onto the bread.

.
Cadcutlets
You will need: D One cod cutlet per person. D L..emonjuice. D Chopped parsley. D Butter. salt and pepper. Method: D Wipe the preparel it onto a double-thi placed on a flat surfa D Sprinkle the lemon, the fish and place sn D Make the foil into well. D Cook off the embe

paper towel and lay foil which has been ialt and pepper over :ter on the fish. being sure to seal it :he side of the fire as fish is not cooked too turning the package

a Iowheat is best to I
quickly. D Cook for about occasionally. 20 minutes.

Lamb chaps
You will need: D One chop per person. DMint. D Salt and pepper. Method: D Place a sheet of f( puncture it repeated D Season the chop wi the foil. which is then D Cook for 15 minut4 occasionally to prevI D About five minute mint to the chop.
rate or grill wire and r sharp knife. per and place it onto ::>t embers. e. moving the chop' the foil. add a sprinkling of

Variation: If you use pork chops. replace the mint with thin slices of apple.

.
Toasted sandwich
You will need: 0 Bread. 0 Butter. 0 Rllings: jam, coo spread and so on. se, ham, chocolate

'er-side down onto a

Stuffed DDiDDs
You will need: 0 Onions. 0 Butter. 0 O1opped, cooked ottorn, and remove !centre.

d. cooked meat and

....

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B!! iDOraDle
You will need: 0 One large orange per person. 0 One egg per person.
Method: 0 Cut the top third 0 . (and eat!) the flesh of 0 Break the egg into embers until you can

Variation: . Preparing the food

a ay, use a green stick, . with the bark remo a. by inserting it through either side of the orange, nearthetop. You will find that it will be easierto retrieve the cooked egg using this method.

..

carefully scoop out the bottom section. place in amongst hot egg is cooked.

Shish Kebabs
You will need:
0 Lamb (the shoulder cut may be the most suitable). 0 Peppers, onions, appl~?, tomsj;q!,!s, cucumber, celery. :cm cubes. kewer by removing food is to go (the verthe hot embers

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Burgers iD leaves
You will need: 0 Cabbages. 0 Beefburgers or mince.
Method: 0 Place three layers/J hot embers and put. top of them. ~ 0 After approximate putting onto three I process until the mec ves directly onto the or mince patties on turn the meat over, aves. Repeat this

South Seas Fish

You will need: (to serve six people) 0 Six trout.
0 0 0 0 0 125g butter. Two tablespoons Lemon juice. Half teaspoon g Cabbage leaves soya sauce.

Method: 0 Prepare. clean an

of cabbage leaves ( 0
~ d

lay them on a layer .

"
"

0 Spread the butte- $

and sprinkle on the-,
'~

.
,~ ~

..

utsides of the fish juice and ginger.

0 Place more cab., ~" - - - - # o. -ch on and around each fish and plac-" ,- .' . -., ;;~ woods Cooking 4). Put the package in hot embers for approximately half an hour. turning once.

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Stuffed Plaice
You will need: (Quantities are for two servings.) DTwo medium plaice. D 25g butter. D 75g grated cheese. D 25gbread/biscuit crumbs. D Two tomatoes. D Salt, pepper, pars Method: D Wash and skin t ing them on paper afterwards. D Soften the butte cheese. parsley, salt and pepper. e fish and then roll D Spread this mixb each fillet up, work pwards. D Any spare mix co over the rolled-up fillets. D Sprinkle the bread/biscuit crumbs overthe fish and wrap in two thicknesses of foil. Place on glowing embers for around 40 minutes, turning occasionally.

You will need: (Quantities are for four servings.) D Two 20cm Vienna loaves. D 100g butter. D Mustard. DOne onion. D Tomato sauce. D One tin of luncheon meat. DSmall tin of tomat D Four slices of che!

;pread with butter. stard, one spoonful nion until you have

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CarDODthe cab
You will need: 0 Corn cobs (fresh 0 Butter. 0 Salt. 0 Water. Method: 0 If using fresh co tops and the bott< 0 Smear the cobs them to taste, anc DWrapinfoilandb 15 minutes, turning occasionally. em by cutting the g the leaves. le a pinch of salt on water. rs for approximately

Bawaiian Chickea
You will need: 0 Chicken breasts. 0 Rice. 0 Pineapple. 0 Seasoning. Method: 0 Clean and prep thicknesses of foil 0 Add some rice, , separate foil bag, a a small quantity 01 0 Place on glowing, tu rning frequently. nd place on two woodsCooking4J. ked previously in a pie and, if available, at least 45 minutes,

...

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MiDCeKebabs
You will need: (Quantities are for six servings.)
OO.5kg minced Iamb. 0 Two onions. 0 O.25kg button mushrooms. 0 Three tomatoes. 0 One green pepper. 0 O.5kg oatmeal. 0 Two eggs. mix well. ough. mix into balls of

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~--

You will need: (Quantities are for six servings.)

0 O.75kg Iamb, beef or pork. 024 shallots. 0 One green pepper. 0 One red pepper. OO.25kg button mushrooms. 0 O.5kg Brussels SPy! 0 Ingredients for IT oil, 2tbs tomato sa one finely chopped

TangyKebabs
sauce, 4tbs cooking pinch black pepper,

the meat in it for using greensticks and vegetables

Serving suggestion: Serve with jacket potatoes, lettuce and tomatoes.

..
Mayonnaise

You will need: (Quantities are for six servings.)

0 The yolk of one egg. 0 One pinch powdered mustard. 00.51 corn oil or oliv .. 0 1tbs lemon juice 0 Salt to taste.

Method: nch of salt into a bowl 0 Put the egg 'Yolk. m. and beat until well s the oil is added until 0 Add the oil grad the mixture thicke coverthe bowl and put 0 Mix in the lemon. in a cool place until 0 If the mayonnaise curdles as you make it, add another egg yolk and mix it well in.

Side Salads
You will need: 0 Mayonnaise (as above). 0 Various ingredients depending on the salad:
0 Tokyo Salad two chopped tom puree. 1tbs soy sa the mixture cling b 0 Spanish Salad diced mixed vege' mixed peppers, 3c (chopped). one oni make the ingredier
0 Mexican Salad

Methods:

opped boiled eggs. rice. 1tbs tomato ayonnaise to make ;tuffed olives, 100g ~d tomatoes. 1tbs (diced). 4 radishes ugh mayonnaise to
Mix together 1tbs chopped and mixed

peppers. O.5kg cooked rice. one tin of red kidney beans (not fresh) and enough mayonnaise to make the mixture cling together.

, 0" lit c::;

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,

:.-"

.
You will need: (Quantities are for eight servings.)
0 One 2.25kg (Sib) turkey. 0 250g (1/2Ib) stuffing. U Eight small potatoes. 0 Chopped herbs. 0 Oil or butter. 0 One cup apple juice. moving the giblets. and place on two d sprinkle a small lejuice on the legs lotatoes inside the -inkle herbs on the om a 2cm diameter bers. A metal spit

.
SpitBoast

DibletSauce
You will need: 0 Turkey or chicken giblets. 0 Salt and pepper. 0 Water. 0 Cornflour.
Ir 20 minutes. using supported over the

.
Christmas Puddia
You will need:

D Bread.
D Butter or margarine. D Currants. sultanas. D Oranges and apple D Sugar. Method: and butter one side. D Take one slice of br s of foil. laying that side down grated orange peel, D Prepare a mixture butter or margarine. sliced apples and ora place another slice D Spread this thickly andwich. on the toP. and butt ~ ,rs for about eight .0[]Wrap in the foil an minutes per side. Although not a traditional Christmas pudding recipe, served with cream it makes a very tasty dessert !

IcarnDaffee
.

You will need: (Quantities are for six servings.) D About 40 acorns. DSalt. D Milkand sugar as required. D Water.
Method: D Wash the acorns m roughly, using a sharp knife. D Place on three sh you have pierced bout five minutes, holes and place ov shaking regularly. 01 before chopping D Remove from th ling to eight cupfuls the acorns up into SI all pinch of salt to of boiling water in a the water. D Simmer for three or four minutes and. immediately prior to serving. add a small quantity of cold water to the pan to make the acorn grounds settle. D Serve with milk and sugar.

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lawaiianovens
You will need: D A number of washed stones.
D A hole in the ground, (1 ft) square. D One large cabbage. 60cm (2ft) deep by about 30cm Method: D Ught a good fire len the flames have died down and YOl rge quantity of hot embers, lay the st< hot coals. D Carefully place h f cabbage leaves on top of the stones i ared food on top of the leaves. D Cover the food \1\ ayers of leaves and cover that with ea no steam or smoke escapes from the ho,~. D The food will take about five or six hours to cook so it is a good idea to prepare the oven and the food in the morning of a busy day, so that when you return to camp in the evening, your supper will be piping hot and ready for you.

You will need: (Quantities are for six servings)

DO.75kg Iamb. beef or pork. DO.5kg carrots. D Three chopped 01 D Six large potatoe D One green peppe D O.25kg mushroo Method: D Chop the meat in1 D Clean and chopth meat, upon the fir Hawaiian oven. D Place the top laye;; cover with earth. D Leave to cook, as indicated for five or six hours.

Hawaiian platter

lace them, with the age leaves in your op of the food and in Backwoods Cooying 33,

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Cardboard oven
Although not strictly a backwoodsmans item of equipment, this oven is great fun to make and use. You will need: 0 One strong cardboard box (such as that which previously contained wines. as these are very rigid). 0 Masking tape. 0 A roll of wide cooking foil. 0 Wire cake-cooler 0 Four metal tent ~ 0 Lots of patience. Method: 0 Remove the top box, using a sharp knife. 0 Taking a lot of c"" @ ." .ver the inside and outside of the box... .! asking tape on the # . ill need to lay your outside to secure it.. .. W . strips of foil on the in ... . " inches of foil sticks out at the top and bottom of the box. This can then be folded over and fixed in place on the outside. 0 Cover with foil the piece of cardboard that you will have put to one side to act as a lid. 0 Make a shelf by pushing the four metal pegs through the corners of the box (as shown) and then rest the wire cake cooler upon these supports. The shelf should be supported about 15cm above the ground.

0 Dig a shallow pit with the same width and length as the box, and light a good fire in it - or use charcoal for best results. 0 When the glowing embers form. place the oven above the coals. with your food on the shelf inside it. Put the lid on top, securing it in place with stones.

You will need: 0 O.O5kg plain flour, OO.12kg cooking fc 0 Pinch of salt. 0 Water. 028g sugar if past

Pastry
s.

Method:

ORubthefatintot.-.

if required. crumbs. add water. mixing well all the ti..~." e- a smooth paste. 0 Use this pastry to make sausage rolls or various sweets. as outlined in other Backwoods Cooking recipes.

course), adding th~ 0 When the mixtur-. - -

- .- -

W". -e . -. . ~-.

. ~shedyourhands.of

.
Scm
You will need: (For 24 scones.) 0 450g (1Ib) self-raising flour. 0 120g (4oz) margarine. 0 120g (4oz) sugar. 0 Pinch of salt. 0 Milk. nd then mixture rub in the resembles

Variations: Add sultanas. chocolate chips. banana chunks or mandarine orange segments to the mixture to liven up your scones.

Fruitcrumble
You will need: (Quantities 0 Assorted items o' 0 120g (4oz) porrid 030g (1 oz) marga 030g (1oz) sugar. are Method: 0 Chop the fruit intc lace in a deep plate or home-made clay 0 Mix the porridge and the sugar and sprinkle over the to 0 Consign to your camp oven and cook for up to half an hour.

....

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Toad iD the hale
are for four servings.) You will need: (Quantities D 150g (50z) flour. DOne egg. D Half a pint of milk D 60g (20z) marga D Eight sausages. D Pinch of salt.

Method: her. adding the milk D Mix the flour. salt ter (it may not be slowly until you ha milk). necessary to add tt rine in a baking tray D Place the sausagl .. or home-made bowl ur camp oven for 15 minutes. D Pour your batter over the sausages and return to the oven for about half an hour or until the batter is a golden brown.

Pizzas
You will need: (Quantities are for two servings.) D 150g (50z) self-raising flour. D 75g (21/20Z) margarine. D Quarter of a pint of milk (approx.). D Pinch of salt. D Items for the topping. Method: D Mix the flour. salt. m a smooth. thick. doug
DLay it flat onto a

which you have sp either use a milk bo with foil.) D Place into your ( then remove it in or D Return to the ov checking occasionally

milk together to form well. s layer of foil onto lr. (For a rolling pin. lick, branch covered ut 15 minutes and ping. ,ately 15 minutes.

Sample topping: D Lay slices of cheese on the dough. sprinkle with finely chopped onion. then lay sliced fresh tomatoes on the top. D Garnish with finely chopped herbs or seasoning as required. D Alternatively, you could add bacon. anchovies. sardines. sweetcorn. sausage slices... the list is as endless as your imagination!

.
laked eggs
You will need:
0 One egg per person. Method: 0 Find a thin stick, appr sharp knife, strip abo end. cm long, and, using a bark off the thinnest

egg very carefully at 0 Using the point of t' : e enough for the thin both ends until you ~ end of the stick to gc 0 Push the 'skewer' thr g and place over hot two forked sticks if embers, supporting the possible, 0 Cook for ten minutes,lli~1ng).t:fasionally. 0 (Note: It is important that the egg does notfittootightly onto the skewer, as air will not be able to escape during the cooking and the egg might explode!)

lat crassbuDS
You will need: (Quantities are for eight buns.)
0 0.25kg (8oz) self-raising 060g (2oz) brown sugar. 0 Two eggs. 060g (2oz) butter or 060g (2oz) dried frui' 0 One pinch of mixe 0 One cup of milk. flour.

d butter,

mixing to

.
Bakedrabbit
You will need: 0 One fresh rabbit. 0 Vegetables as required to accompany it.
Method: 0 Lay the rabbit on its a sharp knife. cut >one. to show the e will fall out. fully, ensuring that lall, dark sac near ur of the meat. feet. head and tail , hind legs first. :he rabbit. working hat the skin comes

from the tail to just

innards. Turn the ani 0 Remove any rem you do not punctul the liver). as this '" 0 To skin the rabbi and push the legs aw 0 Then. pull the skin from the tail upwards away very easily if dol 0 Wash the rabbit well in cold water. then season with salt and pepper to taste, wrap it in a 2cm (1 in) layer of clay and place in the embers of a large fire. covering the parcel completely in glowing coals. for about one hour.

Instant ovln
'. ,~,.

You will need:

OA piece of foil abou

0 Two sticks 30cm

~"lrt ~....II(t.:'

peg one end to the each corner at this

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Preparing
fish
C>
Before you cook freshly-caught fish, it is important that you clean and prepare them properly. The following procedure is straightforward and requires only the use of a sharp knife and a cle9tl!".tirm!;;Mt;ti.!JQ surface - plus a bit of courage! Method: D Wash the fish th ater. D Remove the se ith the back of the knife (that is. not orking from the tail towards the head. e gills and tear the D Cut the spine at a p . head off with a steac motion. If you are t with it. careful, the fish's inn. and thoroughly clean D Slice the belly open' the inside. D Finally. cut off the fins and tail and cook as desired (see Backwoods Cooking 10, 20. 21 and 46).

Broiled fish
You will need: D A supply of greensticks. D One fish per person.
oods Cooking 45. ou are to use and hot coals. sh, hazel or willow ve it into a tennis t upon three sticks

"

.
The follo~ing ideas are simple to cook and the techniques can be easily remembAtti~!;I ~:~~_\.e youngest Scout! 0 Tarzan steak: 81 coals and place th for about five mi from your glowing 0 the coals, cooking

0 Twists: Mix flour, water and a pinch of salt together to form a thick dough, adding raisins and sultanas if the budget will stretch that far. Take a piece of this dough and roll it into a snake-like length, wrapping it around a greenstick (with the bark removed). Support over glowing embers, turning occasionally until the outside turns golden brown. Serve with butter and/or jam. 0 Instant hot dogs: Lay sliced onions on a small, doublethickness,layeroffoil. add a sausage and wrap up the foil. sealing the ends tightly (and making sure that there is still a fair amount of air left inside the package). Place in hot embers for about seven minutes, onion side down (so that the sausage does not stick to the foil) and, when cooked. pop the meat and onions into a bread roll for a quick and easy hot dog!

0 Baked potatoes: Encase a medium-sized potato in an

inch-thick (2cm) layer of mud or clay and place in hot embers for about 25 minutes. 0 Simple kebab: Remove the bark from a thin greenstick and onto it spear slices of bacon. mushrooms. sausage. carrot and peppers. Support the skewer over glowing' embers. turning occasionally. and remove when the meat is crisp and golden brown. 0 Pineapple pud: Slice the top off a fresh pineapple and. using a sharp knife and a spoon. carefully remove the centre of the fruit. Fill this with a mixture of sultanas. pineapple, sliced apple and grated chocolate. replace the top of the pineapple. securing it in place with two small sticks. and bury in hot embers for about 30 minutes.

,\

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.
Campovens
You will need:
D A metal roasting tin, metal washing D A metal plate or tray. bowl or similar. Method: D Turf and dig a hole, slightly smaller in dimensions than the tin you are to use. keep it well stoked to D Build a large fire in thj irs. produce a good quan D When you have pr nd the fire is ready. tool to remove the use sticks. stones embers from the xtreme caution as e side of the trench. you do so, keeping D Place the food 01 tray and put this in the trench. Then. pia tin or bowl, upside down, over the fooe e glowing embers around, and on top of

Bgg. in. a. tin

You will need: D An empty standard-size D One egg. D A night-light or small food tin.

D Some wire (not pia

..

Method: D Pierce a series of e of the tin close to one end. These wil r the candle. D Cut the bottom off cylinder. D Tap a small hole in e egg with a sharp knife and thread the ce of wire. D Ught the candle, pi r it and suspend the egg above it by threading the wire through two holes in the upper part of the tin. D Cook for at least five minutes, turning occasionally.

....

.
Vegetable kebabs
You will need: (Quantities are for six servings.) D 12 new potatoes.
D 12 small onions. D 12 button mushrooms. DOne red pepper. D One green peppe D 12 small tomato! D Butter or margal D Salt, garlic and p Mathod: sh, hazel or willow D Prepare six thin (not holly or yew) !aned and prepared ingredients as desi ing the tomatoes to one side. D Melt some margarine or butter with some salt, pepper or garlic as required, and brush it over the kebabs. D Support the kebabs over glowing embers and cook for abQut five minutes, turning occasionally. After this time, add the tomatoes and cook for a further five minutes.

~ ~

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BaCOllilla-bag
You will need: D A paper bag.
D A piece of string. D Two rashers of ba 0 Patience! Method:

. D Place

the bacon in string. D Suspend the bag, shake the bag continu'

the top securely

with

ver hot embers and It ten minutes.

'"

.
SouthSeaIsland

butties
You will need: 0 Home-made muffins or thick-sliced 0 Butter or margari OHam. 0 Pineapple slices. 0 Cheese. Method: 0 Toast the bread 0 Butter them well pineapple and place 0 Bake the butties il cheese begins to melt. 0 Garnish with paprika if desired. bread.

am, then a ring of n the top. flector fire until the

Cheese straws
You will need: 0 120g (4oz) short crust pastry 060g (2oz) grated 030g (1 oz) butter. 0 Salt and pepper t about 0.5cm (1/4in)

....

.
'Burger delight
0 225g (l/zlb) minced beef. 060g (2oz) grated carrot. 060g (2oz) chopped. DOne egg. 0 Salt and pepper to 0 Lettuce or cabbag~ two large patties. ge cabbage leaves :oals. ackages over and

You will need: (Quantities are for two servings.)

~ i

Ricetomatoes
You will need: 0 One large tomato 0 One cupful of rice 0 Seasoning as reql Method: D Cut the top off th flesh as possible. D Cook the rice an..
ove as much of the

adding seasoning t. -"

."

"" . shells.
... .

esh of the tomato.

D Replace the top of . '" of foil and cook in hot embers

$ rap in a double-layer for five to ten minutes.

...

.
c
Park '0 ' patties
You will need:
D One pork chop. D A smear of butter or margarine. DA slice of apple. D A spoonful of apple juice. D Salt and pepper to taste. D 120g (4oz) stale breadcrumbs. D 180g (6oz) grated cheese. DOne onion. DOne egg. D A sprinkling of mix Method: of foil and add the D Place the chop on and seal the foil into butter. apple slice an a flat parcel. D Cook in hot embers "Uc'If>oli":.ifninutes per side. D To make the patties. mix the breadcrumbs. cheese. finely-chopped onion and the mixed herbs and add a beaten egg. D Separate the dough into small patties about 1cm (1/2in) thick and lay them out onto a double thickness of foil. D Bake the patties on the foil over hot embers for about ten minutes each side. -D Serve the chops with the patties and' a choice of vegetables and potatoes.

>-

Angels Dn horseback
You will need: D Two strips of stre D Grated cheese.
Method: D Sprinkle the che them up. D Wrap them up in the embers for abou

person).

trips of bacon and roll es of foil and consign to inutes. turning regularly.

....

.
Patato puffs
You will need:
0 0 0 0 0 450g Olb) cold mashed potato. Two eggs. One mug ('/2Pt) of milk. 15g ('/20Z) butter or Seasoning to taste. the mashed potato. a thick batter. our oven like biscuits or ,urfire. turning once. Method: 0 Beat the eggs and milk and melted butt, 0 Make into small pa' on two layers of foil until brown.

Variations: If desired. chopped chicken. ham. bacon. grated cheese. onions and so on can be mixed in to the potato.

Drilled grapefruit
You will need: (Quantities are for four servings.)
0 Two large grapefr 0 Four glace cherrie~ 0 Brown sugar. ove the core. arate the flesh from

""

.
Meaty raDs
You will need:
DAjar of meat (or 1 0 Butter or margari 0 Thin sliced bread.
Method: 0 Remove the crus1 spread onto it fairly 0 Roll the slice firml greenstick or skewe 0 Bake in a hot oven ead. butter it, and aste. g it in place with a utside with butter. until crisp.

1iIi

Smoked mackerel
You will need: 0 One small mackere 0 Butter or margari 0 Pepper to taste.
Method: 0 Slit, gut and clean been done. 0 Put a knob of butt, 0 Cook gently over minutes. turning occ 0 Serve with a side sala if this has not already d roll it in foil. r approximately ten

....

.
Carned beef pie
You wilJ'need: (Quantities are for two servings)
D 180g (6oz) pastry. D 180g (6oz) corned beef. D One teaspoon mus D Two tomatoes. D Seasoning and mi D Chutney (if desir 'red,

.
:D

Method:
bottom of a shallow D Roll half of the pa 23cm (8in) flan cas om foil), D Mixthe corned be seasoning, chutney and some sliced tor this paste onto the pastry base. D Roll out the rest of the pastry and cover the flan, D Brush the top of the flan with milk and bake in a camp oven for about 30 minutes,

.8 corned
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Dandelion salad
You will need: D A good supply of
Method: D Take the leaves think you will eat. a D Chop the leaves i with a salad. s, as many as you roughly, d serve as lettuce

...

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.
Melon del~ht
You will need: 0 One small melon. 0 Two mandarin oranges. 0 One red apple. 0 About 12 seedless 0 Lemon juice and or 0 Mint leaves and
coration. Method: 0 Cut the melon in the seeds. esh into cubes and 0 Using a sharp kni1 put the pieces into, the individual seg0 Peel and clean th ments into the bowL 0 Core a red apple andeufTnto thIl1slices, leaving the skin on, and add this and the grapes to the rest of the fruit. 0 Mix the fruit together and add a dash of lemonjuice or a spoonful or two of fresh orangejuice and divide the mixture up between the two halves of melon skin. To serve, place a red cherry and a couple of mint leaves on the top of each portion.

Boast saddle

af lamb
Method: plastic-covered) t. ""
the meat will turn
0 Place the skewe.

0 Skewer the sadd. ,-

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tre, using wire (not

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= kewer in order that

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large amount of g.

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cks and cook over a

minutes, turning fre-. . :" m-,'",'e-meat regularly with butter or margarine and serve with vegetables of your choice.

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Caakiag in clay
You will need: (Quantities are for six servings) 0 A good's'upply of clay - often found beneath hedges around the edges of fields. 0 Water. 0 A flat work surface. such as a sheet of wood or large rock. 0 A fire and whatever food you are to cook bird. beast or fish.

Method: 0 Work the water' 0 make it soft and pliable and make it i ut 2cm (1 in) thick. large enough to wra 0 Gut and clean the emove the scales. skin or feathers. 0 Wrap the food in t ~ to seal the parcel completely. Wiping 0 h water will help to seal it. 0 Bury the parcel in glowing embers. keeping the fire going for as long as is required to cook the food. A fish will take about 30 minutes and an average-sized chicken. pigeon or pheasant will need around two hours. Do not take any short cuts - once opened. the clay cannot be resealed. 0 When you break the clay package open. the skin. feathers or scales will come away from the meat.

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Sour cream
You will need: (Q 0 Fresh cream (fr, 0 Lemon juice.
Method: 0 Stir half a teasp cream and leave' freshly-made sour

six servings) perhaps).

ice into a cup of fresh 'e minutes. to provide 'n dressings and salads.

""

.
Gammon cheese steaks
You will need: (Quantities are for four servings.) 0 Four large gammon steaks. 0 Mustard. 0 A small can of pinea
01209 (40z) grated.

0 Salt and pepper. 0 Four tomatoes.

les of each gammon ble-thickness layer n minutes, turning

I{i

Hash brawDs
You will need: (Quantities are for four servings.)
0 1kg (2Ib) potatoes. D60g (20z) flour. 0 Two eggs. D30ml <!j2Pt) milk. 0 Seasoning.

Method: well with butter or

0 Make a tray out

of foil and grease

it

0 Grate the potato out over the tray. 0 Mix the beatene seasoning together and pour this mixtu oes, patting it down with a fork. 0 Bake the hash browns in a reflector fire or in a camp oven. Alternatively, seal the food in foil and place it in the embers for 15 minutes or so. Serve with grated cheese.

'i

....

.
Potato soup
You will need: (Quantities are for eight servings.)
OO.5kg (1Ib) potatoes. 0 One large onion. 060g (2oz) butter. 0 85ml (11/2PtS) stoc 0 15ml (1/4Pt) fresh Method: 0 Peel and grate the po minutes in butter. alo pan or hotplate. 0 Boil the vegetables i for 15 minutes. 0 Add the milk and seasoning topping of grated cheese. ese for five to ten onion, on a foil

if required.

Serve with a

Spinach roulade
You will need: (Quantities are for four servings.)
020ml (1/3Pt) fresh milk. 060g (2oz) butter. 065g (21/20Z) plain flour. 0 Four eggs. 0 240g (8oz) spinac e flour and stir for one ntil the mixture begins eggs and add the egg ick. creamy texture. i-thickness sheet of hat it lies about 1cm

....

.
Lamb chops
You will need: (Quantities are for one serving.)
D One large Iamb chop. DOne onion, D One tomato, D Butter or margari D Three mushroom! D Salt and pepper tc Method: D Smear butter or mar sides of the chop and lay it on a double-' ,ffoil. D Chop up the mushro( nion and lay these on and under the mea D Season with salt anI red and. if desired. a sprinkle of rosemary, 0 Make the foil into a parcel and cook in hot embers for approximately 15 minutes per side, D Serve with baked potatoes and mint sauce,

Stuffed sausages
You will need: (Quantities 0 Eight sausages, D Small carton of c D One teaspoon Fr, D One teaspoon to! D One tomato, D Lettuce leaves. are for two servings.)'

s and allow them to

'"

.
Nettles
You will need: 0 Copious supplies 0 0 Salt to taste.
Method: 0 Wash the leaves car avoiding too much ski. nettles should not stin 0 Chop the leaves we about ten minutes. ad 0 Serve as a secon' potatoes. changes of water. ible (although the knife. and boil for alt to taste. with carrots or

NettlefriUers
You will need: (Quantities are for two servings.)
0 A bowl of young nettle leaves. 0 Two eggs. 0 Salt. pepper and 0 A small amount
for frying.

or one minute. water to preserve

burgers

or other

such

....

.
Meatballkebabs
You will need: (Quantities are for one serving.)
DO.5kg CUb) minced beef. D One egg. D 120g (4oz) gratec DOne grated onion. D One tablespoon le D Salt and pepper tc D Cooking oil. Method: rated onion. D Beat up the egg an D Stir in the other in~ a smooth doughy mixture and roll porti< e into golf ball-size balls. D Thread these onto skewers or thin green sticks and cook over hot embers for approximately ten minutes. basting them with oil at regular intervals. D Serve with a side salad.

St

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cabbage leaves

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one serving.)
are for

0 0

6Og

gcated or ch 'BOg (~60Z) oz) butte' m. .'oo"ne.

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02) b"'adc,"m~:~e. D Wash and skin tl 11. D Mix the cheese . i margarine and add the breadcrumbs. pa ning. DSpread the mixtur fillets and roll the fish up from the tail. D Wrap the fish roll i s or more of cabbage leaves and bake in on a grill for about 25 minutes. turning reg~..y. D Add slices of tomato to the top of the fish when it is served and. for a nice accompaniment. serve with a cheese sauce.

Method:

Variation: A layer of vine leaves. available from most delicatessen shops. between the fish and a layer of cabbage leaf will add a nice flavour to the dish.

....

.
c Burger twists
You will need: (Quantities are for one serving.)
For the dough mix: OO.5kg (1Ib) flour. 060g (20z) butter or margarine. 0 A pinch of salt. 0 Water. For the burger mix: 0 0.5kg (1Ib) mince 0 One egg. 0 Salt and pepper. 0 Half an onion. 030g (1 oz) breadcrum

green stick in traditio. ...~S ist' (1/2in) as you go up the stick. 0 Beat the egg, grate the onion and mix in with the meat, breadcrumbs and seasoning. 0 Roll the mix into a sausage shape and coil this around the stick in between the rolls of dough. 0 Either wrap in foil and cook in hot embers or support over embers on two forked sticks, turning regularly until cooked (approximately 15-20 minutes).

Method: OMix the flour, butt water to make a thic

gh al

,er with sufficient it around a sturdy eaving gaps of 1cm

::::=,""

Ash cakes
You will need: (Quantities are for 12 cakes.) 03 teaspoons
0 0 0 0 OO.5kg (1Ib) flour. baking powder. 2 teaspoons sug. pinch of salt. 250g (80z) lard c 15ml (1/4pt) milk.

0 1/2 teaspoon cream.of",tafi'tar

Method: g the milk until you 0 Mix the ingredient have a thick dough. 0 Roll out the doug 1cm (1/2in) thick and cut into squares. 0 Bake either on foil or directly on hot embers until golden brown. When cooking directlY on embers, remember to brush the ash off before eating. Serve with fruit or jam.

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.
'~aD burgers
You will need: (Quantities are for three servings.)
0 0.5kg (1Ib) minced beef. 060g (2oz) breadcr 0 0 0 0 One large onion.! Three carrots. One tomato. Seasoning to tast

Method:
0 Mix the minced b, as required and divi 0 Peel and grate t together. 0 Put six of the patties onto a double-thickness sheet of foil and spread the vegetable mixture on each one, adding thin slices of tomato on the top. 0 Cover each portion with a second pattie and wrap in the foil. cooking for ten minutes per side in hot embers. 0 Serve in bread or dampers.

Chocolate orlngeYou will need: 0 One orange per pe 0 Three after-dinne

Method: 0 Slice the orange ar, pips as possible. 0 Lay the three waf. the top of the orang. 0 Wrap the orange ti glowing embers for a frequently. ppermint chocolates. n one half and replace rs of foil and place in n-15 minutes. turning

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Pitted chickea
You will-need: (Quantities are for six servings.)
0 Half a loaf of bread. 0 One stalk of celery. 011/2 teaspoons of sage. 0 Salt and pepper. DOne egg. 0 One carrot. 0 Half a cup of milk. 0 One chicken. 0 Butter or margari Method: 0 Break the bread u se a grater to help you) and chop up th~ 0 Mix these with th gg and the sage, adding seasoning as required. 0 Prepare a chicken and stuff the above mixture into it, rubbing butter or margarine onto the outside, plus a sprinkling of pepper. 0 Wrap the chicken in three thicknesses of foil and place in a pit fire. (To make this, dig a hole in the ground approximately 30cm (1 ft) square. light a fire in it and let it

burn for 45 minutes to give a good quantity of embers.) The chicken simply lays on the coals and earth is piled on top of it. 0 Leave to cook for about three hours. 0 Serve with vegetables. which can be wrapped separately and cooked alongside the chicken.

Naisettesof Iamb.
You will need: 0 Best neck end of Iamb. 0 Four large beef tomatoes. OO.5kg (1Ib) peas. 0 O.75kg (11/2Ib) potatoes. 0 Butter or margain Method: 0 Remove the bon. and cut into strips. Roll these up and SE pick or skewer. 0 Grill or bake (in a ' )arcel of foil) on hot embers for about e 'de. 0 Peel. boil and ma~ 0 Whilst the Iamb i tomatoes in half, scoop out the fles oil to use as gravy, thickening with flour 0 Make a foil dish, about 20cm (Bin) square, and spread the mashed potato in it. 0 Place the empty tomato halves in the potato and fill each half with peas and a dab of butter or margarine. 0 Bake in a camp oven for about ten minutes and serve with the Iamb noisettes.

...

.
Potato sweets
You will need:
D 120g (40z) mashed D 450g (11b) icing su potato.
.

D Flavourings. D Colourings.

Method: Ito until you have a D Mix the sugar int mixture with a c ling modelling clay otato is. you may (depending on ho' milk). need to add a dash d mix in the desired D Take a small portii sugar to keep the colouring and flavo consistency of the mixture. D Leave to dry for half an hour or so before eating - they taste far nicer than they sound. we assure you!

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Variations: Here is a selection of ideas for creating an array of attractive, tasty sweets to bring style and colour to your after-dinner conversation at camp. . . D Colour pink, add strawberry flavouring and mould into strawberry shapes. marking the sides of the sweets using a pointed stick or sharp knife. D Yellow and banana flavouring could be added to the mix. which is rolled into a suitable shape and has the black marking added by painting black colouring on with a pointed stick.

flavouring - and possibly desiccated coconut - to the white mix, roll portions of it into small balls. flatten these into discs with your thumb and add half of a glace cherry to the centre. D Mix in coffee or chocolate powder and roll portions in chocolate vermicelli. Alternatively, fashion the coffee mixture into little cups and saucers. D Form the mixture into animal shapes if entertaining visiting Beaver Scouts or Cub Scouts. Use coloured icing for eyes and other features.

D Add coconut

...

.
.

Tin canoveD
You will need:
Dane empty A10-sized can. D One empty tin notJessnthan D Cake mix as requ" size of the other. Method: D Remove the bott tin and pierce holes t the size of a ten around the top anc pence piece. e smaller can and D Pierce four small suspend this insidE ing four pieces of strong wire.: D Grease the inside your choice. D Replace the top of the large tin to act as a roof to your oven and place the contraption over a large pile of glowing embers.

Foodcoolers
You will need:
DOld sacking. DWater. D Bowl or similar r Method: pproximately 60cm DOig a hole in the (2ft) square and 6 loor of the hole and D Place a layer of stand the food to ver the hole. using D Place a large pie stones to keep it in D Put one end of the'!!!'CRing iri'ftf'!3bowl of water. which will ensure that the material is kept damp. Top up the water in the bowl as required.

-,.

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....

.
Magic pie
You will-need: 04 eggs.
01/2 cup plain flour.

02 cups milk.
02tsp vanilla essence. 0 1/2 cup margarine. 0 1/2 cup sugar. 0 1 cup dessicated the flour. and pour the mixture kness layer of foil. ately one hour or until

Note: The recipes printed here use 'cups' as the standard means of measurement. This is perhaps an easier system to use at camp. as long as the same cup or mug is used throughout the recipe to ensure the correct ratio of ingredients.

Camp C1'UI1chies
You will need: (Quantities
0 % cup dried apricots. 01/4 cup sultanas. 04 cups crisped rice 01/2 cup icing sugar. . 0 1 cup powdered 1"1 0 1/4 cup toasted se~ 01f2 cup butter or r 01 tablespoon syrl Method: s and mix all the 0 Cut each aprico~ ingredients togethe 0 Melt the butter 0 ingredients. adding the syrup. 0 Spread the mixture out onto a tray made from a doublethickness of foil. which has been well greased. 0 Allow to cool overnight or until firm and cut into bars.

for 16 bars.)

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...

.
Campers quiche
You will need: (Quantities are per person.)
eggs. 0% cup milk. 0 1 tblsp chopped pa 0 % cup pastry (see! 0% cup cream. 0 1/2cup grated che 0 1 onion. 02 rashers bacon.

03

ing 36).

Method:

I
ir

Press the pastry

mix with the other 0 Chop the onion an ingredients. 0 Pour the mixture over the pastry and place in your camp oven, cooking for at least 30 minutes or until the top of the quiche begins to brown.

. foil

tray.

Weetiballs
You will need: 0 10 wheat breakfast biscuits. 03 tblsp cocoa powd 0 1 tin condensed r . 0 1 cup sultanas. 0 1 cup dessicated 0 vanilla and rum fl Method: 0 Crush the break ingredients (excep~ taste. 0 Roll portions of the in the coconut. 0 Leave to set in a cold or cool place.

ix with the other ing flavourings to

...

.
Potio omelette
You will need: (Quantities are for one serving.)
DTwoeggs. D One medium-sized p, D Large cabbage lea' D Salt and pepper to small pieces and mix h have been beaten

Sweetkebabs
You will need: D Cherries. DApples. D Marshmallows. D Oranges or grape
fruits into several !rwithout splitting. (by removing the bove hot embers) lit along it. leaving

.
Oatcakes
You will need: (Quantities are for six serVings.)

D 2 cups oatmeal.
D2
D D
D
pinches salt.
baking 1 pinch 1 tblsp butter Hot water.

so or

ofthe 0 D Melt the butter amount of hot wat, D Knead the dough i rub the remaining oa

D Mix most

Method:

ing soda together. Iding a very small Ire together. roll it out thinly and urface of the dough

and cut into six pieces.

D Place the oatcakes onto a double-thickness layer of foil and place over hot embers until the oatcakes' edges begin to curl. Brown the other side in front of the fire.

Meaty fritters
You will need: (Quantities are for three servings.) DOne onion. D O.5kg (11b) meat (mixed leftovers are ideal!). D 11/2 cups self-raising flour.
D 11f2 cups
plain flour.

D A pinch of salt. D Two tblspns cookin D Water to mix. DOne egg. D Large cabbage I Method: D Put the flour an owl. make a well in the centre and ad . stirring it gently to produce a fine ba1 and fold into the D Beat the white batter ." D Chop the onions an into the batter. D Form a double-thickness sheet of foil into a bowl shape and on this place a layer of cabbage leaves (these are needed to prevent the mixture sticking to the foil). Scoop the mixture onto the leaves. and close up the top of the foil bowl to give a sealed foil package. D Cover with hot embers and cook for approximately 20-30 minutes. turning frequently.

Note:

Slightly better results may be obtained by constructing a foil pan using a stick frame and frying portions of the mixture in oil.

....

.
C,

Toffee apples
You will need: D Eating apple. D Sugar. D Cinnamon or nutm
greenstick and hold .rched (but not too

Campdoughnuts
You will need: D Slices of bread. DFat. D Flour, milk and eggs for batter. D Strawberry jam. ix slices of bread, een the layers of spreading jam (but bread. Ig pile into four and D Remove the crust~ fairly thick mixture coat each piece 'with made from the flour,'IUII'Jand D Make a foil pan and fry the portions. turning frequently to cook each side of the cubes. D Serve whilst hot (and with custard or ice cream if you can devise a backwoods recipe for them!).

Method: D Make a sandwicl

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Pancake specials
You will need: 02 cups'flour. 0 1 egg. 02 tbsp milk. 02 pinches salt. 0 water to mix.
Method: 0 Beat the egg into the milk and mix well into the flour and salt until creamy (adding the flour to the liquid may reduce the chances of getting lumps).

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to make

pourable. creamy mixture. 0 Using a frying pan. created from a triple-layer of foil stretched over a greenstick framework, fry portions of the mixture in hot fat. turning once, making the following variations to the finished product as desired: Beefcakes: 0 Mash corned beef adding barbecue or I 0 Roll portions of thi a camp oven for app filling. er mashed potato. ~ste. lncakes and place in inutes to warm the

Bavarian yodelbur,
0 Make a supply of srTfl1~jJ1lancall$ and. on half of them. lay large single (circular) slices of German cold meat. such as bierwurst. 0 Onto the meat. spread a layer of sauerkraut (red pickled cabbage). then another slice of meat. topping the burger with another pancake. 0 Serve cold or, if desired. after a gentle heating in a camp oven. Tuna feasties: 0 Mash up a quantity of tuna fish with some finely chopped onions and fresh tomatoes. 0 Spread portions of this mixture onto the pancakes as soon as you have turned them. 0 When the pancake is cooked, fold the pancakes up into parcels and secure with a small greenstick, possibly bearing a home-made miniature flag declaring the contents.

...

.
Camp muesli
You will-need: (Quantities are for six servings.)
02 cupsdried mixed fruit.

04 cups rolled oats. 0 1 cup mixed nuts. 01 cup wheatgerm. 0 1/2 cup sunflower se, 0 1fz cup pumpkin see 0 1/2 cup sesame seec 0 1 cup bran cereal. 01 cup dessicated co 0 Cinnamon to taste. 04 tblspns skimmed
Method: 0 Place all ingredients into a suitable bowl. and mix well. 0 Serve with milk. 0 If desired. the mixture m~y be soaked in a little water overnight, in order to soften it.

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Corned beefpudding
rnl~
You will need: (Quantities 0 1 large tin corned beef. 0 1 large onion. 02 cups suet. 04 cups self-raising flour. 011/2 cups milk. 0 1 pinch salt. Method: 0 Put the flour. salt a D Add the milk and bir the suet is evenly dis1 D Take the dough anc
a rectangle.

are for four servings.)

I~

w~~<

,owl and mix well. ogether. Knead until n surface. press out

D Chop the onion into

and slice the corned beef into thin slices. 0 Leaving a margin around the edges, lay the corned beef on the dough and cover with the onion pieces. 0 Roll the dough into a large sausage shape. D Form a double-thickness sheet of foil into a flat tray, onto which the corned beef pudding is placed. D Put the tray into a camp or reflector oven for about 45 minutes. or until crisp and golden.

...

"

.
SUlDlDlr pudding
D4 cups fruit (plums, rhubarb, fruits of the forest.)
D 1 cup sugar. D 6 slices stale (but not mouldy) bread. You will

.
need: (Quantities are for four servings.)

Method:

D Make a bowl, usi ss layer of foil, into' which the fruit ar Fill with water, sufficient to cover owl on hot embers until cooked. D Make another foil ling basin. Remove the crusts from th4 e in the bottom of the basin. D In alternate laye~1 tM~nt~each slice with fruit and cover with bread. Press down firmly after each layer, ending with a slice of bread. D Cover the bread with a layer of foil and put a large stone on top to compress the pudding and leave overnight in a cool place. D Serve with fresh cream or evaporated milk.

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stew

You will need: (Quantities are for one serving.) D 1 potato. D 1 carrot. D 1 onion.
D 1 cup mincemeat. D 1 stock cube. D Salt and pepper t,

Method:

D Peel and slice the I

and pepper, if requi D Form a double-tl place a layer of po' and onions can be c potato.

d onion. Sprinkle salt etables. foil into a dish and . The meat, carrots layers on top of the

D Sprinkle a stock cube over the vegetables and add water to cover. D Place a sheet of foil over the vegetables, and place the dish onto hot embers. Cook for approximately 40 minutes.

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Fruitloaf
You will need: (Quantities are for six servings.)
D One Blackpool Roll loaf of bread (these are about 20cm (Bin) long, with a pattern of rings around the cylindrical loaf). DTwo_apples. D One; cup of sultanas. D Half a cup of sugar. D Margarine. Method: D Lay the loaf on i top third off, as shown. D Scoop out most entre. taking care not to cut the crus D Crumble the br e and mix it with finely-chopped apple. the sultanas and sugar. D Press the mix into the loaf and replace the top piece. D Spread margarine around the outside of the loaf and wrap it in a double-thickness layer of foil. D Place in hot embers for about 15 minutes, turning regularly. D When cooked. slice into portions and serve with cream or custard.

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Sherbet apples
You will need: (Quantities are for two servings.) D One cup icing sugar. D One teaspoon bicarbonate of soda. D One teaspoon tartaric D Two apples.
Method: D Peel and core thE thin slices. D Place into a foil b Cooking4) with a little water and co approximately 15 minutes. D Mix the dry ingredients thoroughly and. when the apple is cooked and served (onto the edible plates featured in Backwoods Cooking 104, perhaps), sprinkle the sherbet over the apple.

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Bdible bowls
You will need: (Quantities are for two bowls.)
D Two'cups plain flour. D One cup of fat. D One level dessertspoon baking powder. D Pinch of salt. D Water. D Sections of logs, measuring about 1Ocm(4in) indiameter (depending on the size of bowl required.)
Method: D Well before the the flour, fat, salt a breadcrumb-like and baking powd mixture. D Add enough wate lough, divide it and roll it into two balls;, e chosen logs and D Remove the bark;, seal them as you wE holding them over flames briefly. D Take a ball of pastry and mould it around the end of a log, pressing it into a bowl shape. D Support the pastry, still on the log, and cook over hot embers, turning regularly until golden brown. D When cooked, remove from the logs and allow to cool. The dishes will certainly only last for one meal, holding and they can be eaten sweet or savoury meals afterwards.

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Courgette surprise'
You will need: (Quantities are for two servings.) D Four courgettes. D Four large sau Method: D Cook the sausage '"' -.DRemovebothe *" 0'. =

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H on sticks or in foil.
.-sandscoopoutthe

centres. Insert a -~"'-,~" '"",., ourgette which you thenwrapindivid , ",*' 0"',' cknesslayeroffoil. D Cook on hot embers for approximately 15 minutes.

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Corn fritters
You will need: (Quantities are for two servings.) 0 One egg. 0 11j2tblspnsflour. 0 Bacon rashers. 0 One small can of sweetcorn kernels. 0 Oilfor frying. 0 Salt and pepper
Method: them completely 0 Prepare two gre4 "s of bacon. Cook of bark and thread turning regularly. over hot embers fo ,to a bowl, adding 0 Drain the sweet4 salt and pepper as """'" """'" 0 Stir in the beaten egg and the flour. 0 Heat up a flat piece of tin, grill plate or similar over a fire and grease well with the oil. 0 Add the mixture in tablespoon-size portions and fry, turning once. 0 Serve with the bacon and some baked potatoes.

ChIesefllrters
You will need: 0 Large-sizefrankfurters. 001eese.
Method ckness layer of 0 Lay a frankfurte careful not to and cut it into se' through the foil. ese inbetween OCutthecheesei' slices of sausage. 0 Roll the foil up andPlacetfte parcel on hot embers five to ten minutes. turning frequently. 0 Serve with twists or baked potatoes.
foil cut

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.
Index
Starter 9 Stuffed tomatoes 12 Garlic bread 23 Corn on the cob 59 Grilled grapefruit 64 Melon delight 70 Potato soup 98 Camp muesli Main Course 3 Egg in potato 4 Stew in foil 5 O1icken portions 10 Fish in newspaper 11 Cowboy dinner 13 Cod cutlets 14 Lamb chops 16 Stuffed onions 18 Shish kebabs 19 Burgersinleaves 20 South Seas fish 21 Stuffed plaice 24 Hawaiian chicken 25 Mince kebabs 26 Tangy kebabs 29 Spit roast 34 Hawaiian platter 39 Toad in the hole 40 Pizzas 43 Baked rabbit 46 Broiled fish 50 Vegetable kebabs 54 Burger delight 56 Pork 'n' patties 57 Angels on horseback 61 Smoked mackerel 62 Corned beef pie 65 Roast saddle of Iamb 68 Gammon cheese steaks 72 Lamb chops 73 Stuffed sausages 76 Meatball kebabs 77 Stuffed plaice 78 Burger twists 80 Wigan burgers 82 83 89 91 94 99 101 107 Pitted chicken Noisettes of Iamb Campers Quiche Potato omelette Meaty fritters Corned beef pudding One-man stew O1eesefurters 71 75 105 106 107 Spinach roulades Nettle fritters Courgette surprise Corn fritters O1eesefurters

Snack 3 Egg in potato 12 Garlic bread 15 Toasted sandwich 17 Egg in orange 22 Sul:1>marines 23 Co1n on the Cob 37 Scpnes 40 Pi~s 41 ~ked eggs 42 Hq,t cross buns 47 Si",ple recipes 49 Egg-in-a-tin 51 &con-in-a-bag 52 South Sea Island butties 53 O1eese straws 57 Angels on horseback 60 Meaty rolls 79 Ash cakes 84 Potato sweets 88 Camp crunchies 90 Weetiballs 93 Oatcakes 94 Meaty fritters 97 Pancake specials 102 Fruit loaf 105 Courgette surprise 107 O1eesefurters

Desserts 6 Baked apples 8 Baked bananas 31 Christmas pudding 38 Fruit crumble 81 Chocolate oranges 87 Magic pie 92 Sweet kebabs 93 Oatcakes 100 Summer pudding 103 Sherbet apples

Miscellaneous
27 28 30 32 36 63 67 74 98 104

dishes

Mayonnaise Side salad Giblet sauce Acorn coffee Pastry Dandelion salad Sour cream Nettles Camp muesli Edible bowls

Vegetable dishes 7 Mexicali peppers 9 Stuffed tomatoes 55 Rice tomatoes 58 Potato puffs 69 Hash browns

Cooking methods 1 Planning backwoods cooking 2 Backwoods cooking hints 33 Hawaiian ovens 35 Cardboard oven 44 Instant oven 45 Preparing fish 48 Camp ovens 66 Cooking in clay 8S TIn can oven 86 Food coolers 104 Edible bowls

Useful measures 2 teaspoon (tsp) = 1 dessertspoon (dsp) = 1 tablespoon (tbsp) 2 dessertspoons = 142ml (% pt) 6 tablespoons 1 heaped tablespoon =25g (1 oz) of butter ,margarine 1 rounded dessertspoon =25g (1 oz) sugar.

25g

509
or flour.

= 1oz =2oz

25ml

100g

450g

=4oz = 16oz (1Ib)

125ml =5f1oz (1f4pt) 550ml =2Ofloz (1 pt)

= 1floz